Ingredients

1 package Swiss chocolate cake mix
8 ounce package cream cheese softened
1 cup powdered sugar
1/2 cup granulated sugar
10 miniature milk chocolate candy bars with almonds divided
12 ounce container frozen whipped topping thawed

Method

1. Prepare cake batter according to directions then pour into 3 greased and floured round cake pans.
2. Bake at 325 for 25 minutes.
3. Cool in pans on wire racks for 10 minutes then cool completely on wire racks.
4. Beat cream cheese, powdered and granulated sugar at medium speed until creamy then spread between layers and top and sides of cake.
5. Chop remaining candy bars over cake along bottom edge of cake.